Recipe Archives->Holidays->Stuffed Stockings

 
STUFFED STOCKINGS
 
1 3/4 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening
1/2 c butter or margerine
2/3 c sugar
1 egg
1 tsp. vanilla
food coloring (3 colors)
1/2 c semisweet chocolate pieces
1/2 c chopped nuts
Fleecy icing

Stir together flour, baking powder and salt.  

In a large mixer bowl beat shortening and butter or margerine till
softened.  Add sugar and beat till fluffy.  Add egg and vanilla
and beat well.  Add flour mixture and beat till well mixed.  Divide
dough into thirds.  Tint each with 6 to 8 drops of food coloring
(or enough for desired coloring).  Cover and chill about 1 hour or
until easy to handle.

On a slightly floured surface roll each third into a 9x6 inch
rectangle.  Cut each into nine 3x2-inch rectangles.  Sprinkle about
1/2 tsp. each of the chocolate pieces and nuts lengthwise down the
center of the rectangle.  Bring long sides together pinching to
seal.  Pinch ends to seal.  Form into a stocking shape.

Place seam side down on an ungreased cookie sheet.  Bake in a 325
oven for 15 to 20 mins. or till done.  Remove and cool.  Spread
with fleecy icing to make cuff, heel, and toe.  Makes approximately
27

Fleecy icing:  Combine 1/2 c. sifted powdered sugar, 1 tsp. softened
butter and enough milk (about 2 tsps.) to make spreadable.

Printable version: stuffed-stockings.txt.